RHUBARB. 
91 
beds must be kept free from weeds during the summer, and 
on the approach of severe weather, covered up with light 
litter. In the early part of spring, this must be taken off*, 
and in the beginning of April the plants must be transplanted 
into ground dug and prepared as directed for Asparagus. 
Those who cultivate the Palmatum for the sake of the 
roots, should dig the ground two or three spades deep, and 
place the plants three feet apart every way. As to the other 
varieties, it is not so particular, only the plants must have 
room in which to grow. In the early part of November, the 
leaves being then decayed, the beds should be covered with 
dry litter ; before this is done, a little earth should be drawn 
round the crowns of the plants. If there be any danger of 
Water lodging, make trenches to carry it off. In the month 
of March, the beds should be stripped of their covering, and 
the ground well hoed and cleared of weeds. 
The roots of the Palmatum must not be taken up until six 
or seven years old. The stalks of the other kinds may be 
cut every spring, as soon as the leaves are expanded. 
If Rhubarb stalks be required for use early in the spring, 
they may be obtained by placing flour barrels or deep tubs 
over some of the plants, and covering them up with fresh 
stable dung, or by any of the methods pointed out in the 
article under the head of Forcing Vegetables. 
The stalks of this plant are used for pies and tarts. After 
being stripped of the skin, or outer covering, and divested 
of the small fibres, or stringiness to which the plant is liable, 
in an advanced stage of growth, the stalks should be cut 
transversely into very small pieces, and then parboiled with 
sugar, and such spices as best suit the palate. Rhubarb will 
keep this way the same as other preserves, and may be used 
not only in pies and tarts, but it makes an excellent pudding, 
which is done by flattening a suety crust with a rolling-pin, 
then spreading on the fruit, rolling it up in an oval shape 
and boiling it in a cloth. Prepared in this way, the fruit 
retains its virtues, and the pudding may be served up hot, in 
